Root Beer Bundt Cake by Baked

As you know, my favorite baking cookbook is Baked Elements. It’s my favorite bakery in New York City, too – I order from them every chance I get because somehow, some way, they make everything absolutely perfectly. Don’t ask me what their trick is, because I have no idea! I’ve made a number of things from their book, and I’m always finding more things to bake. This Root Beer Bundt Cake is one of them. Granted, its root beer flavor isn’t very pronounced (I think I am going to use root beer schnapps and/or root beer extract next time for a stronger flavor), but this is still one hell of a cake. The crumb is moist and tender, and the root beer fudge frosting is unreal. This is the first bundt cake that has really “wowed” me, and Kramer assured me that everyone in his office agreed. This is now my new favorite cake. I’m not sure if the carbonation in the root beer made the cake extra soft and delicious, but the guys from Baked really worked their magic on this one. The cake was also easy to cut into slices, pack away, and serve the next day, which is rare and makes for a really easy, but still incredibly impressive, treat for the office or a party.


Root Beer Bundt Cake by Baked
Your ingredients.

Root Beer Bundt Cake by Baked
Combine your butter, cocoa powder, and root beer.

Root Beer Bundt Cake by Baked
Heat until melted. Add in the sugar, stir until dissolved, then remove from heat and allow to cool.

Root Beer Bundt Cake by Baked
Lightly beat the eggs and add them to the chocolate mixture.

Root Beer Bundt Cake by Baked
Fold together the flour, baking soda, and salt with the chocolate mixture. The batter will be lumpy.

Root Beer Bundt Cake by Baked
Pour the batter into your prepared pan and bake for 35-40 minutes at 325 degrees F, until set.

Root Beer Bundt Cake by Baked
When finished, set on a wire rack to cool.

Root Beer Bundt Cake by Baked
Allow the cake to cool completely before frosting.

Root Beer Bundt Cake by Baked
Combine all of your frosting ingredients in a food processor until glossy and smooth.

Root Beer Bundt Cake by BakedRoot Beer Bundt Cake by Baked
Frost with a thick layer, allow to set, and serve.

Root Beer Bundt Cake by Baked

Root Beer Bundt Cake by Baked
Cook time: 
Total time: 
Serves: 15-20
 
Ingredients
Root Beer Bundt Cake
  • 2 cups root beer* (NOT diet - don't say I didn't warn you)
  • 1 cup dark unsweetened cocoa powder
  • ½ cup (1 stick) unsalted butter, cubed
  • 1¼ cup granulated sugar
  • ½ cup firmly packed brown sugar
  • 2 cups all-purpose flour
  • 1¼ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs, room temperature, lightly beaten
  • *You can replace ½ cup of this with root beer schnapps if you can find it for a stronger root beer flavor; I would also recommend using 1 teaspoon of root beer extract, if you have it.
Root Beer Fudge Frosting
  • 2 ounces (about ⅓ cup) dark chocolate, melted and cooled slightly
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • ¼ cup root beer
  • ⅔ cup dark unsweetened cocoa powder
  • 2½ cups confectioners' sugar
Instructions
  1. Preheat the oven to 325 degrees F and generously spray the inside of a 10-inch bundt pan with nonstick cooking spray, or butter it, dust with flour, and tap out any excess flour.
  2. In a small saucepan, melt together the root beer, cocoa powder, and butter over medium heat until the butter is melted and the mixture is smooth. Add in the sugars and whisk until they are completely dissolved, then remove the pan from heat and allow to cool slightly. When cooled, whisk in the slightly beaten eggs - if the mixture is not cool enough, the eggs will scramble and believe me, you do not want that to happen.
  3. In a large mixing bowl, combine the flour, baking soda, and salt. Gently pour the chocolate mixture into the flour mixture, and fold everything together until well combined. The batter will be slightly lumpy, but don't overbeat it, or your cake will be tough.
  4. Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small sharp knife or long toothpick/skewer inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely, then gently loosen the sides of the cake from the pan and turn it out onto a large plate.
  5. To make the frosting, put all of the frosting ingredients in your food processor or blender and pulse until the frosting is shiny and smooth. Alternately, you can beat the butter and melted chocolate together with a stand or hand mixer, then, on slow speed, beat in the salt, root beer, and confectioners' sugar, until shiny and smooth.
  6. Use a spatula to spread the fudge frosting over the crown of the bundt cake in a thick layer, then place the cake in the fridge for 10 minutes or so to allow the frosting to set before serving. You can place the cake in an airtight container overnight if you want to make the cake the day before, or even make the cake, slice it, and place the slices in between pieces of parchment paper, put those in an airtight container overnight in the fridge, then serve the next day (that's what I did so Kramer could take them into work).

 

49 Responses

  1. This looks so good – I’m fiending for a slice right now. I bet you the schnapps would be a great way to go for more of the root beer flavor next time.

  2. Megan says:

    Seriously one of my favorite cakes EVER. So good.

  3. Alissa says:

    I have had the most HORRID luck making bundts in the past, do you think this could be made in a cake pan?

  4. I really need to get that cookbook because every Baked recipe seems amazing! This bundt cake looks delicious.

  5. frosty says:

    Where has this cake been my whole life? I also love BAKED, the absolute best recipes, greatest books. Again you amaze me. Thanks for sharing.

  6. Lucy says:

    I love all things Baked, too – none of their recipes have ever failed me! I’ve made this cake lots of times and I do prefer it with rootbeer extract in both the cake and frosting for more rootbeer zing!

  7. This cake looks perfect! Two of my siblings adore root beer, so I’ll bookmark this recipe for a future birthday party. ;)

  8. Lindsey says:

    two of my favorite things, chocolate and root beer … save me a slice :-P

  9. I LOVE root beer, and the fact that I can have that taste in a cake “swoon”, the photography is beautiful too.

  10. I love bundt cake recipes, and this one looks incredible! I like that it’s different from your typical recipe. Bookmarked it to try- yum. :)

    -Miriam

  11. Jen Mc says:

    Made this for the 2nd time last weekend: so easy, so delicious.

  12. myFudo says:

    I’ve never seen cake this beautiful, Yummy!!! care to share a slice :)

  13. Erin says:

    That looks fantastic. I’m not a big bunt fan but mmmmmmmmmm.

  14. Jolie says:

    This looks fantastic! I’m always looking for extra root beer uses:)

  15. Hannah says:

    Way back when (as in two years ago) this was the first bundt cake I ever made. Granted, it didn’t come out of the pan but who needs looks when the cake tastes amazing?

  16. Ooh, I have a bottle of Sortiledge …

    (whiskey with maple syrup, fabulous in french toast and down right illegal in Thanksgiving gravy)

  17. SuzyMcQ says:

    Made it. The most beautiful, silky and shiny bit of wonderfulness coming out of the oven, ever. Iced it. Served it. Everyone loved it and ate every single bite. I licked off the cake plate, it was that GOOD!

  18. Brandi says:

    I’ve been dying to try this since I saw it in Baked! Any thoughts on how long you would bake a cupcake version?

    • Sydney says:

      Hmm, I’m not 100% sure since I haven’t tried it yet, but I would probably put them in there for 15-20 minutes at first and just keep checking them after that.

  19. Yum!! I’ve seen these root beer cakes all over the place, but have yet to make one! The frosting look Unbelievable!!! Definitely need to make this

  20. Verna says:

    Had this cake at a pot luck and had to have the recipe! I was given the web site and plan to try many more recipies.

  21. AKatC says:

    Quick question about the recipe…for the 2 cups of root beer in the cake I just want to make sure I have the notes correct. If I want to use schnapps and extract I should do 1.5 cups root beer, .5 cup schnapps, AND the extract? I am unsure of the extract being added with the other 2 or instead of the schnapps. Also, just the root beer for the frosting or should I add the extract there too? Thanks!

    • Sydney says:

      Good question! So do 1.5 cups of root beer and .5 cups of root beer schnapps with an additional 1 tsp of root beer extract, if you have it. For the frosting, i would maybe just add a teaspoon of extract and not put in any schnapps, since it might taste too alcoholic.

  22. [...] one really takes the cake (haw haw haw). I’ve written about it dozens of times, from their Root Beer Bundt Cake to their Bourbon Pecan Pie to their Banana Cupcakes, but contrary to what you may think, nobody is [...]

  23. [...] Every year during the winter holidays we get together with our Ottawa friends and have a potluck.  We started doing this when we were all students because it was the one day we could guarantee that we were all in town at the same time and we could spend some time together.  We even get fancy with the planning, starting with a Doodle scheduler to pick the right date (if you’ve never used their free software to make an appointment, check it out).  Then we set up a Google spreadsheet to figure out who is bringing what, to ensure that not everyone arrives with chips and dip and that the people who are bringing appetizers don’t show up just as we’re starting dessert.  Inevitably the spreadsheet gets hacked by someone (or everyone) and chaos ensues.  Graphs and pie charts and graffiti abound.  It’s madness.  But fun.  This year the Pie and I decided to host, and as each person brings a dish, this was the Pie’s contribution to the festivities: Baked’s Root Beer Bundt Cake. [...]

  24. Elizabeth says:

    I’m really not into root beer, but this cake looks and sounds so amazing! I’ll definitely have to try it!

  25. Anneke says:

    I made this last night and the cake is amazing… I had a lot of trouble getting the frosting to be the right consistency though. I made two batches of frosting and eventually gave up on it. The cake really was amazing though.

  26. Susan says:

    I made this for my niece’s boyfriend’s birthday yesterday & it was amazing. I’m linking back to you for the recipe! Thank you!
    `

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  28. […] my first-ever Bundt cake, I’m pleased with how this one turned out. I decided on Root Beer Bundt Cake from the Crepes of Wrath, to help send off a coworker. The texture and taste were wonderfully rich and dense, but I might do […]

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